Gluten Free Choc Chip Cookies with your Chai
If you spotted my Instagram reel this week you'll have noticed I was enjoying a cuppa Turmeric and Coconut Nectar Chai with a delicious freshly baked chocolate chip cookie.
I received countless messages requesting the recipe which is from a friend of mine, so here it is! Thank you Jane.
Gluten Free Choc Chip cookies
(based on a recipe from the “Gluten Free on a
- 315 g plain gluten free flour (I use supermarket brand GF flour)
- 2 teaspoons cinnamon
- 1 teaspoon xanthan gum (where gf flour does not have this already included)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (164 g) packed light brown sugar
- 150g crystallised ginger chunks
- 200g choc chips (I use carob chunks)
- 112 g unsalted butter, at room temperature
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten (I use 2 large eggs)
- 1 tablespoon pure vanilla extract
Preheat your oven to 160 degrees C (fan-forced). Line baking sheets with parchment paper and set aside.
In a large bowl, place the flour, Xanthan gum, salt, baking soda, and granulated sugar.
Whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar.
Create a well in the centre of the dry ingredients, add the butter, eggs and vanilla, mixing to combine after each addition. Add the ginger chunks and choc chips and mix until evenly distributed throughout. The cookie dough will be thick but not stiff.
Original recipe - Divide the cookie dough into about 24 portions and roll each tightly into a ball about 1 1/2 inches in diameter (about 50 grams each). Press each of the balls of dough into a disk about 1/2-inch thick and place about 2 inches apart on the prepared baking sheets. As you’re rolling the dough, add a few more chocolate chips to each ball, if desired, and roll them into the dough.
Jane's version – I scoop out spoonfuls of dough and squish down if needed; small if you want dainty biscuits, larger if desired (alter the cooking time depending on the size of cookies). Scatter a few chocolate chips on top of each disk of dough
If baking GF - place the baking sheet in the freezer for 5 minutes, or until the dough is cold.
Remove the chilled dough from the freezer and place the baking sheets, one at a time, in the centre of the preheated oven. Bake until the cookies are golden brown around the edges, light golden brown all over and set in the centre (about 12 minutes depending on how crunchy you like your cookies).
Remove from the oven and allow the cookies to cool on the baking sheet for
about 5 minutes or until firm before transferring to a wire rack to cool completely (if you can wait that long!) – best eaten whilst warm out of the oven!
Let me know if you try it!
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